Ingredients
- 500 g flour 0
- 210 g granulated sugar
- 200 g butter
- 120 g of chestnut cream
- 30 g milk
- 20 g cocoa powder
- 16 g flake beer yeast
- 5 eggs
- a pear
- salt
- powdered sugar
For the brioche recipe stuffed with chestnut sauce, start kneading the flour,
yeast, 60 g of granulated sugar and 5 g of salt with milk and eggs; then add the soft butter and mix it. Divide the dough into two parts (about 440 g each) and add cocoa powder in one of the two. Work the dough again for several minutes. Transfer the dough into two lightly floured containers, cover and let stand overnight in the refrigerator. Flour the work surface and roll the dough to 5 mm thick; using a cutter made from disks (diam 3 cm). Distribute them in the molds, greasing 12-14 round molds (diameter 7 cm) or multiple silicone molds and insert, alternating them, 3 white dough disks and 3 chocolate dough disks, topping them partially as if to form a flower. Let rise in a warm place (28 ° C) for 1 hour and 30 minutes.
Dissolve 150 g of caster sugar in 100 g of water in a small saucepan until you obtain a syrup; let it cool. Bake the brioche at 170 ° C for 18-20 minutes, then brush with the syrup and let it cool. Collect the chestnut cream in a pastry bag. Turn the croissants over and fill them with a tuft of chestnut cream each.
For pear sheets: cut the fruit into thin slices without peeling. Roll them out on a baking sheet covered with baking paper, sprinkle with icing sugar and bake at 160 ° C for 25-30 minutes. Serve with brioche.
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